Spaghetti Squash Casserole

70 mins | 12 Servings


  • - 1 medium spaghetti squash
  • - 1 lb ground beef
  • - ¼ onion, chopped
  • - 1 jar spaghetti sauce
  • - 8 oz of sour cream
  • - ½ cup parmesan cheese
  • - 1 tbsp italian seasoning
  • - 1 ½ cups shredded mozzarella
  • - salt and pepper, to taste


  1. First, put the spaghetti squash and a cup of water into the instant pot and cook on manual high for 20-30 minutes.
  2. Once cool, use a fork and scrape out the squash. It will look like spaghetti noodles. Set aside.
  3. In a large saute pan, cook the ground beef over medium high heat with some salt and pepper.
  4. Add in the onions and cook until transparent.
  5. Once the ground beef is browned, drain off the grease and add in the spaghetti sauce, sour cream, parmesan cheese, and italian seasoning and stir well.
  6. Next add in the spaghetti squash and mix together until well combined.
  7. Pour the mixture into a greased 9 x 13 inch pan and sprinkle with mozzarella cheese.
  8. Bake at 350 degrees for 30 minutes with a piece of foil covering over the top of the pan.
  9. During the last 5 minutes, remove the foil so that the cheese browns slightly.
  10. Let cool for 10 minutes before serving.